• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 20


Japanese buckwheat noodles with steamed leeks and baby spinach dressed with a hint of wasabi.


  • 6 ounces dry soba (Japanese buckwheat noodles)
  • 1 leek
  • 1 cup baby spinach
  • ½ cup sprouts
  • 4 tablespoons Wafu® Wasabi Edamame Japanese Dressing
  • 1 teaspoon soya sauce
  • White sesame seeds, for garnish


  • In a large pot, bring salted water to a boil over medium high heat.
  • Add noodles and cook according to package instructions. Soba should be tender but firm.
  • Drain soba in a colander and rinse under cold water.
  • Slice leek into 1-inch thick rounds and place in a steamer basket.
  • Fill a large pot with 1 inch of water. Bring water to a light boil. Place the steamer into the pot and cover. Steam for approximately 8 minutes or until tender. Remove leeks from steamer and set aside.
  • In a large bowl, combine soba, leek, baby spinach and sprouts. (The baby spinach will wilt slightly due to the warmth of the leeks.)
  • In a small bowl, prepare the sauce by mixing the WAFU® Wasabi Edamame Japanese Dressing and the soya sauce.
  • Place the salad on individual plates, sprinkle with sesame seeds and serve with the sauce.

Categories: Misc. Salad 

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